Death By Chocolate Cheesecake

We are fortunate enough to live in a great friendly neighborhood! This means that we are often the recipients of some delicious baked goodies – courtesy of some gracious neighbors. (Thanks Sabika!)

One such day, I received a slice of a extremely lush chocolate cheesecake. It was rich, decedent, and in essence a chocolate lovers dream!

I’ll share the recipe with you below and some pictures I took along the way. I’ll also add some tips that I use, to ensure the cheesecake doesn’t sink or have cracks. Don’t panic if you do, because the final step is covering the cake with a rich chocolate ganache!

A few simple ingredients that make up this delicious goodness.

The Oreo cookie base comes together easily! I found adding parchment paper to the spring form pan very helpful.

Cream cheese whipped up to a silky satin finish.

The tempered chocolate being added into the cream cheese mixture.

Once baked, the cheesecake leaves the edges of the pan.

Semi sweet chocolate chips whipped up with heavy cream to form this amazing ganache

And it all comes together quite well!

Tips to get the perfect cheese cake

• Make sure the eggs and cream cheese are at room temperature.
• Never over mix the batter. The cream cheese and sugars can be mixed fairly well. But after incorporating the sugars, mix the eggs in until just incorporated.
• Always use a water bath to bake the cheesecake. Wrap the spring form pan in foil and place into a larger baking dish or tray and fill halfway up with boiling water.
• Once the cheesecake is baked, leave the cheesecake in the oven with the door closed and forget about it. Go watch This Is Us!
  After about an hour or even longer, open the oven door, slightly ajar and leave it like that for another 30 minutes or so. Much of the sinking occurs because of sudden changes in temperature, and this ensures a gradual temperature change.
• Always use good quality chocolate!